CN104431966A - 一种香辣海鲜黄豆酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种香辣海鲜黄豆酱,由以下重量份的原料制成:黄豆300-500、面粉15-20、白米虾5-8、干贝5-8、鲜牛乳7-10、黄桃5-6、芋头5-8、木瓜酒5-6、芥末油10-18、鲜辣椒12-16、大蒜6-9、胡椒面9-10、鸡精7-8、食用盐20-30、干核桃花1-2、荩草1-2、橙皮2-3、黄芪1-2、牡荆叶2-3、营养添加粉6-8;本发明香辣海鲜黄豆酱,鲜香甜滑,口感细腻纯正,添加海鲜及果蔬成分,营养均衡丰富,与具有理气和中、补脾益肾、清火明目等功效作用的中草药共同作用,能促进发育,保护视力,延缓衰老,提供美味佐餐同时,更增保健价值。
Description
技术领域
本发明主要涉及食品加工领域,尤其涉及一种香辣海鲜黄豆酱及其制备方法。
背景技术
酱是以豆类、小麦粉、水果、肉类或鱼虾等物为主要原料,加工而成的调味品,它起源于中国,有着悠久的历史。现在,中国人常见的调味酱分为以小麦粉为主要原料的甜面酱,和以豆类为主要原料的豆瓣酱两大类;原始的豆瓣酱虽然味道正,但风味单一,已不能满足人们对口味多元化的需求。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种香辣海鲜黄豆酱及其制备方法。
本发明是通过以下技术方案实现的:
一种香辣海鲜黄豆酱,其特征在于由以下重量份的原料制成:
黄豆300-500、面粉15-20、白米虾5-8、干贝5-8、鲜牛乳7-10、黄桃5-6、芋头5-8、木瓜酒5-6、芥末油10-18、鲜辣椒12-16、大蒜6-9、胡椒面9-10、鸡精7-8、食用盐20-30、干核桃花1-2、荩草1-2、橙皮2-3、黄芪1-2、牡荆叶2-3、营养添加粉6-8;
所述的营养添加粉由以下重量份的原料制成:
鸡蛋清3-4、牛腩汁6-8、红曲米4-5、菱角粉5-6、食用油适量、花生酱3-4、鱼骨3-5、苦马菜2-3、葡萄叶2-3、金银花1-2、田七2-3、莪术2-5;
制备方法为:(1)将鱼骨、苦马菜、葡萄叶、金银花、田七、莪术混合,水提2-3次,过滤,得滤液,所得滤液经喷雾干燥处理后,得中药粉;
(2)将牛腩汁、红曲米混合入锅,文火熬至水干,将煮熟的红曲米快速搅拌成糊,混入鸡蛋清、花生酱,搅拌均匀后制成丸子,将丸子置于有食用油的锅中,炸至熟透后,烘干,研磨成粉,所得粉末与中药粉及剩余各原料混合均匀,即得。
所述的一种香辣海鲜黄豆酱的制备方法,其特征在于包括以下步骤:
(1)将黄豆置于清水中浸泡6-8小时,捞出备用;将干核桃花、荩草、橙皮、黄芪、牡荆叶混合,用纱布包裹,制成中药包;将浸泡好的黄豆与中药包混合入锅,加3-6倍水,中火煮至黄豆熟透,去除中药包,过滤,得熟黄豆和煮豆水;
(2)将鲜辣椒、大蒜切碎,置于有芥末油的锅中文火炒制4-8分钟,冷却后,与胡椒面、鸡精、食用盐混合,得调味酱;
(3)将白米虾、干贝混合,喷淋上木瓜酒,静置浸渍10-15分钟,加入鲜牛乳,捣碎,得海鲜糊,所得海鲜糊置于烤箱中烘干水分,研磨,得海鲜粉;将黄桃、芋头混合,加适量煮豆水打浆,所得浆液置于锅中熬煮成膏,烘干,磨粉,得蔬果粉;将海鲜粉、蔬果粉与剩余各原料混合均匀,得拌豆粉;
(4)将熟黄豆与拌豆粉混合、拌匀,自然霉变8-10天后晒干,与调味酱混合,加2-4倍纯净水,搅拌匀质,入蒸汽柜蒸制熟香,即得。
本发明的优点是:
本发明香辣海鲜黄豆酱,鲜香甜滑,口感细腻纯正,添加海鲜及果蔬成分,营养均衡丰富,与具有理气和中、补脾益肾、清火明目等功效作用的中草药共同作用,能促进发育,保护视力,延缓衰老,提供美味佐餐同时,更增保健价值。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:
一种香辣海鲜黄豆酱,由以下重量份的原料制成:
黄豆500、面粉20、白米虾8、干贝8、鲜牛乳10、黄桃6、芋头8、木瓜酒6、芥末油18、鲜辣椒16、大蒜9、胡椒面10、鸡精8、食用盐30、干核桃花2、荩草2、橙皮3、黄芪2、牡荆叶3、营养添加粉8;
所述的营养添加粉由以下重量份的原料制成:
鸡蛋清4、牛腩汁8、红曲米5、菱角粉6、食用油适量、花生酱4、鱼骨5、苦马菜3、葡萄叶3、金银花2、田七3、莪术5;
制备方法为:(1)将鱼骨、苦马菜、葡萄叶、金银花、田七、莪术混合,水提3次,过滤,得滤液,所得滤液经喷雾干燥处理后,得中药粉;
(2)将牛腩汁、红曲米混合入锅,文火熬至水干,将煮熟的红曲米快速搅拌成糊,混入鸡蛋清、花生酱,搅拌均匀后制成丸子,将丸子置于有食用油的锅中,炸至熟透后,烘干,研磨成粉,所得粉末与中药粉及剩余各原料混合均匀,即得。
一种香辣海鲜黄豆酱的制备方法,包括以下步骤:
(1)将黄豆置于清水中浸泡8小时,捞出备用;将干核桃花、荩草、橙皮、黄芪、牡荆叶混合,用纱布包裹,制成中药包;将浸泡好的黄豆与中药包混合入锅,加6倍水,中火煮至黄豆熟透,去除中药包,过滤,得熟黄豆和煮豆水;
(2)将鲜辣椒、大蒜切碎,置于有芥末油的锅中文火炒制8分钟,冷却后,与胡椒面、鸡精、食用盐混合,得调味酱;
(3)将白米虾、干贝混合,喷淋上木瓜酒,静置浸渍15分钟,加入鲜牛乳,捣碎,得海鲜糊,所得海鲜糊置于烤箱中烘干水分,研磨,得海鲜粉;将黄桃、芋头混合,加适量煮豆水打浆,所得浆液置于锅中熬煮成膏,烘干,磨粉,得蔬果粉;将海鲜粉、蔬果粉与剩余各原料混合均匀,得拌豆粉;
(4)将熟黄豆与拌豆粉混合、拌匀,自然霉变10天后晒干,与调味酱混合,加4倍纯净水,搅拌匀质,入蒸汽柜蒸制熟香,即得。
Claims (2)
1.一种香辣海鲜黄豆酱,其特征在于由以下重量份的原料制成:
黄豆300-500、面粉15-20、白米虾5-8、干贝5-8、鲜牛乳7-10、黄桃5-6、芋头5-8、木瓜酒5-6、芥末油10-18、鲜辣椒12-16、大蒜6-9、胡椒面9-10、鸡精7-8、食用盐20-30、干核桃花1-2、荩草1-2、橙皮2-3、黄芪1-2、牡荆叶2-3、营养添加粉6-8;
所述的营养添加粉由以下重量份的原料制成:
鸡蛋清3-4、牛腩汁6-8、红曲米4-5、菱角粉5-6、食用油适量、花生酱3-4、鱼骨3-5、苦马菜2-3、葡萄叶2-3、金银花1-2、田七2-3、莪术2-5;
制备方法为:(1)将鱼骨、苦马菜、葡萄叶、金银花、田七、莪术混合,水提2-3次,过滤,得滤液,所得滤液经喷雾干燥处理后,得中药粉;
(2)将牛腩汁、红曲米混合入锅,文火熬至水干,将煮熟的红曲米快速搅拌成糊,混入鸡蛋清、花生酱,搅拌均匀后制成丸子,将丸子置于有食用油的锅中,炸至熟透后,烘干,研磨成粉,所得粉末与中药粉及剩余各原料混合均匀,即得。
2.根据权利要求1所述的一种香辣海鲜黄豆酱的制备方法,其特征在于包括以下步骤:
(1)将黄豆置于清水中浸泡6-8小时,捞出备用;将干核桃花、荩草、橙皮、黄芪、牡荆叶混合,用纱布包裹,制成中药包;将浸泡好的黄豆与中药包混合入锅,加3-6倍水,中火煮至黄豆熟透,去除中药包,过滤,得熟黄豆和煮豆水;
(2)将鲜辣椒、大蒜切碎,置于有芥末油的锅中文火炒制4-8分钟,冷却后,与胡椒面、鸡精、食用盐混合,得调味酱;
(3)将白米虾、干贝混合,喷淋上木瓜酒,静置浸渍10-15分钟,加入鲜牛乳,捣碎,得海鲜糊,所得海鲜糊置于烤箱中烘干水分,研磨,得海鲜粉;将黄桃、芋头混合,加适量煮豆水打浆,所得浆液置于锅中熬煮成膏,烘干,磨粉,得蔬果粉;将海鲜粉、蔬果粉与剩余各原料混合均匀,得拌豆粉;
(4)将熟黄豆与拌豆粉混合、拌匀,自然霉变8-10天后晒干,与调味酱混合,加2-4倍纯净水,搅拌匀质,入蒸汽柜蒸制熟香,即得。
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